The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
MY LATEST RECIPES
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
Calories: 334kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Video
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 28.9% | Vitamin C: 15.5% | Calcium: 9.9% | Iron: 41.7%
Kevin says
Excellent, next time no salt no sugar
Dirk Durstein says
The sugar cuts the acidity and makes the flavor more mellow but still spicy. It’s an old Itaiian grandma’s trick – or so i am told. I liked to add diced tricolor peppers and corn. An extra can of diced tomatoes and a full can of paste, instead of sauce. Plus some spiced sausage, in addition to the beet. All good.
Holly says
Yes, I concur. I doubled the tomatoes, kidney beans, added black beans, sauce, used water instead of broth and added more of the spices to feed x amount of people.
Lauren Serantes says
My favorite chilli recipe! Thanks so much!
Joyce says
Reminds me of my dad’s chili! Everyone loved his chili. I used a clove of garlic instead of garlic powder.
Helen Grieve says
Best chili yet! Next time I will try with half sugar and half salt.(Only because i think i forgot the salt and added 1/4 tspn.) My lips are burning but not my stomach! I added the cayenne pepper. So good!
P. Davis says
Great recipe! Very accurate! Very Tasty! Thank you. Hope u have more.
Gail Markwell says
I had a church event. Quite a few chill’s receipts were presented. It was not a chill cook off but an all day conference.Chill and corn bread were the man entrees. Out of one hundred fifty or so present for the conference, I received uncountable compliments. Older group, not hot, not too spicy and just the right thickness for scooping!!!
Highly would recommend this receipt.
Barbara Gardner says
This was good. I think I’d use less sugar next time. But overall a great recipe. Thanks!
Lori says
Tried this recipe because I didn’t have gluten free chili mix and it turned out great. It was easy and delicious. Used onion powder because one in my family can’t eat onions. Will definitely make it again.
Susan says
Very easy and super good recipe. After combining ingredients and following the basics, I simmered it covered in the oven at 350 for approximately 1 1/2, stirring occasionally. It is easier than constantly watching it on the stove. Doubled it to freeze a couple meals for another day. Thank you for posting the recipe!
Jacqueline Fields says
Love love love this chili recipe! I will definitely make it again and like many others have done play around with it by adding more ingredients. It is a super delicious chili base!